Colcannon in Gaelic means white-headed cabbage, says Irish chef Judith McLoughlin.
It is a traditional Irish dish made by combiningmashed potatoeswith cabbage orkale.
If you want to zhuz up your colcannon, she suggests addingbaconandcheese.
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Not a cabbage lover?
Try other brassicas in colcannon instead, like kale,Brussels sprouts,bok choy, or evenbroccoli.
Heres how to make colcannon simply at home, adapted from McLoughlins cookbook,A Return to Ireland.
Add 1 tablespoon butter and 1/2 tablespoon oil.
Add cabbage and scallions; cook, stirring often, until just wilted, 2 to 3 minutes.
Add potatoes, 1/2 cup water, and 13/4 teaspoons salt to cooker.
Cover cooker with lid and lock in place.
Cook on high pressure for 5 minutes.
Heat remaining 2 tablespoons oil in a large skillet over medium-high.
Transfer to a plate and keep warm.
Discard drippings; reserve skillet.
When potatoes are done, press cancel and quick-release pressure.
Add half and half; mash with a potato masher.
Reduce heat to low; whisk in thyme and 1 tablespoon butter.
Serve pork with colcannon.
Pour pan sauce over pork.
Melt remaining 2 tablespoons butter and drizzle over potatoes.
2,000 calories a day is used for general nutrition advice.
